Preparation:Sauté the chicken in a pot with olive oil. Season with salt and pepper. Add the harissa paste to taste and add the tomato puree to thicken the sauce. Peel onions, and together with the chickpeas add to the meat. Cover with water and simmer for 30 minutes. Stir occasionally. Peel the carrots and potatoes and also put in the pot. If necessary, add more water and then simmer until everything is cooked through.

Cut the mild peppers into large pieces and together with the hot peppers sauté in a pan. Meanwhile, prepare the couscous following instructions on the packet or by steaming in the couscousière. Season the couscous with some of the sauce and garnish it with the vegetables and chicken.